Ghanaian Dry Bofrot Recipe

Bofrot is a popular Ghanaian comfort food deep-fried from homemade dough that transforms into a flaky, fluffy, soft donut! Moreover, it is usually enjoyed for breakfast or snacks. You can also call them toogbei, boflot, dry donut, or puff puffs! 

Deep fry your way into African cuisine by making this Ghana Dry Bofrot recipe! 

How to Make Bofrot

With the quality of this bofrot, you won’t even believe that they’re made from simple ingredients in easy steps. 

Ingredients

Using these ingredients, you can make top-notch Bofrot in no time! 

Plain flour 

Plain flour is one of the main ingredients to form the dough. Additionally, it gives the foundation and the flexibility needed to mold the dough into balls. 

I also use this for puff pastries like Nigerian Buns, Puff Puff, and Flat Chin Chin!

Yeast 

Yeast is the leavening agent that will double the dough’s size to make lots of bofrot. It also makes the dough easier to handle. This can also be used for homemade Chicken Pizza, Air Fryer Bread, Soft Bread, and Korean Donuts.

Egg 

The egg can also be a leavening agent that will react with the dry ingredients. It also helps add color and texture to the food. 

Evaporated milk 

Evaporated milk adds moisture, flavor, and texture to the donuts. Furthermore, this ingredient will make the donut flaky on the outside yet soft and airy inside. 

Use your leftover evaporated milk to make Peanut Butter Banana Milkshake and pair it with the bofrot!

Butter 

The batter contributes a rich flavor to every bite of the bofrot. It also gives the dish a beautiful color to make it appetizing. 

Turmeric 

Turmeric is an optional ingredient that you can add to make the inside of the bofrot colorful. You can also remove this from the recipe and achieve a light-colored crumb. 

Seasoning 

The seasoning includes sugar, nutmeg, and sea salt. The sugar also compliments the mild sweetness of the milk. The nutmeg contributes a slightly nutty taste, while the sea salt balances everything together. 

Water 

Water help makes the dough easier to need, and it is also needed to form the dough itself. This activates the yeast and flour for an airy bofrot.

Oil 

Bofrot is a deep-fried African delicacy, so use oil with a high smoke point, such as sunflower oil, avocado oil, and other oil variants. 

Can you believe that these are all you need to make bofrot? You can find almost all of these in your pantry. If you’re looking for an easy African dish, then this is for you! 

Directions

Prepare the dough

1. In a bowl, combine the plain flour, sugar, yeast, nutmeg, sea salt, and turmeric.
2. Add the butter, egg, evaporated milk, and water.
3. Continue mixing with a stand mixer until it forms a dough.
4. Then, cover it with a cling film.
5. Cover it with a kitchen towel.
6. Place it in an enclosed area with a cup of hot water.
7. Let it rise for 1 to 2 hours. 

Knead the dough

1. Deflate the dough and lightly knead it with your hands.
2. Lightly flour a clean and flat surface.
3. Place the dough on top and knead until smooth.
4. Then, cut it into your preferred amount and shape it into balls. You can also use a scooper. 
5. Place the dough balls on a lightly floured tray.
6. Cover it with a cling film.
7. Place it in a warm area and let it rise for at least 30 minutes. 

Deep fry the bofrot

1. Pour oil into a pot and heat over a low fire.
2. Gently lower the dough balls into the oil using a skimmer spoon.
3. The oil should sizzle, and the balls should float to the top.
4. Then, deep fry them in batches.
5. Keep turning the bofrot for even cooking. 
6. Each bofrot can take between 3 to 5 minutes to cook.
7. Once done, take them out of the heat with a strainer skimmer and serve! 

Meals are more enjoyable if you prepare food from different cuisines like these Bofrot balls from Ghana. Dining with your loved ones becomes more exciting, memorable, and delightful! 

Tips

Making the Best Bofrot Dough

• To prepare the dough, mix the dry ingredients first before gradually incorporating the wet ingredients.
• You can mix and knead with a mixer or with your hands.
• If you don’t have a mixer, then knead it by continuously folding the dough inward. 
• Test if the dough is ready by poking it with your finger. The dough should bounce back immediately. If there is a dent, continue kneading for a few more minutes.
• You can also stretch a piece of dough without fingers, and if they break apart, continue kneading. 
• Don’t forget to let the dough rise because it is one of the simplest ways to make the food flavorful. If it lacks time to rise, it can be dense in texture. 

How to Store Dough

• Place the dough in an airtight container and refrigerate it for a day.
• Make sure to use a slightly large container to allow the dough to double in size.
• Remember to let it rise first before storage.
• Once ready to use, let it cool and rise to room temperature. 
• According to Food to Impress, dough without dairy products can be frozen for up to three weeks.
• Since this recipe uses evaporated milk and eggs, use the dough within a month. 

Bofrot Variations

The good news for vegan foodies is that you can make bofrot in a vegan version of the dough with flour, water, yeast, sugar, salt, and nutmeg.

The food will differ in texture, but it will still taste and feel divine. On the other hand, you can also make a gluten-free version by replacing plain flour with gluten-free flour such as oat flour or almond flour.

To make bofrot more exciting, you can add flavor to it! For instance, add chocolatey goodness by mixing in cocoa powder or milo. Alternatively, use coconut milk and desiccated coconut in the dough for a coconut taste. 

For the seasoning, you may use cinnamon, cayenne pepper, vanilla extract, and other flavoring agents you want to incorporate. You can make plenty of flavors and variations of bofrot, so make each batch amazingly delicious! 

Recommended Tools

• Pot: Deep fry the bofrot in a pot to cook evenly.
• Stand mixer: Make the dough using a mixer or your hands.
• Bowls: Prepare the dough and ingredients in bowls.
• Skimmer spoon: Toss the puff puffs in the oil using a slotted turner.
• Tray: Allow the dough balls to rise on a tray. 
• Cling film: Cover the dough with cling film.
• Kitchen towel: Place this on top of the cling film.
• Strainer skimmer: Remove the bofrot from the heat with a strainer skimmer.

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How to Serve Bofrot

Bofrot is commonly served as a snack, breakfast, or even an appetizer. If you prefer it as a snack, you can enjoy it with a cold treat such as Frozen Yogurt, Vanilla Ice Cream, Zobo, or Banana Strawberry Milkshake Popsicles.

For breakfast pairings, you can opt for Plantain Porridge, Iced Coffee, or Oats Smoothie. Drink it with the healthiest and tastiest beverages, such as Beetroot Apple Juice, Watermelon Juice, or Fruit Smoothie! 

To make bofrot or puff puff with a surprise inside, you can also pipe in or spread condiments like Strawberry Jam or Peanut Butter. 

Storage Tips

• At room temperature: Place the bofrot balls in an airtight container. Store them at room temperature for less than a day. 

Frequently Asked Questions

Is bofrot an English word?

Bofrot is the Ghanaian word for this dish. In English, it is usually called deep-fried bun loaf. It is pastry dough cooked in oil that’s made crispy yet light on the inside.

How many calories are in a bofrot?

According to Fooducate, each bofrot has about 180 calories. Limit your intake if you are on a calorie-deficit diet. Balance it out with healthy dishes to remain healthy and fit.

What is togbei?

Togbei is another name for bofrot in Ghana. It is made of the same ingredients and cooked the same way too.

Can you use other kinds of flour for the dough? 

Yes, you can! Alternatives to plain flour include almond flour, bread flour, oat flour, and more! Remember to check if the flour can still be used for cooking.